Egg FAQs

Welcome to our Egg FAQs page.

A comprehensive resource dedicated to answering all your queries about one of the most versatile and nutritious foods on the planet—eggs! Eggs have been a staple in human diets for centuries, recognized for their rich nutritional profile, culinary versatility, and delightful flavor. Whether you're an avid cook, a fitness enthusiast, a curious consumer, or someone just starting their culinary journey, you've likely encountered a myriad of questions about eggs. For more answers check out our blog post Egg FAQ - Let us know if you have any questions, please Contact us.

  • Eggs should be stored in the refrigerator at a temperature below 40°F (4°C) to maintain quality and safety. They should be kept in their original carton to avoid absorption of odors from other foods.

  • Perform the float test: fill a bowl with water and place the egg inside. If it sinks and lays flat on the bottom, it is fresh. If it stands upright or floats, it may be old.

  • The color of the eggshell is determined by the breed of the hen and does not affect the nutritional value, taste, or cooking characteristics of the egg.

  • Raw eggs in the shell can be kept in the refrigerator for about 4–5 weeks beyond the pack date. Cooked eggs should be consumed within one week.

  • No, eggs are not dairy. Dairy refers to products made from milk, like cheese, butter, and yogurt. Eggs are laid by hens and are considered animal byproducts.

  • The color of the yolk is determined by the hen's diet. Hens that are fed a diet rich in yellow and orange pigments (like marigold petals or yellow corn) will produce eggs with darker yolks.

  • IConsuming raw or undercooked eggs can pose a risk of Salmonella infection. It is recommended to cook eggs until both the yolk and the white are firm, or to use pasteurized eggs for recipes requiring raw eggs.

  • The white stringy thing in an egg is called the chalaza. It helps anchor the yolk in the center of the egg white. It is edible and safe to eat.

  • One large egg contains about 6 grams of protein, with 3 grams found in the egg white and 3 grams in the yolk.

  • Eggs are high in cholesterol, but research suggests that dietary cholesterol has a minimal impact on blood cholesterol levels for most people. However, individuals with certain health conditions like diabetes or high LDL cholesterol levels should consult a healthcare provider or a dietitian about egg consumption.

  • Double yolks occur when a hen releases two yolks into the same shell. It’s more common in young hens whose egg production cycles are not yet synchronized.

  • The term "organic" refers to how the hens are raised and what they are fed. Organic eggs come from hens that are given organic feed and have access to the outdoors. Whether they are “better” depends on individual preference and values related to animal welfare, environmental impact, and nutritional content.